" Dressed to Kill and The Hunger : So Lethal, So Very Fashionable"
In a candlelit reception, the fabric catches light like a soft reflection, turning simplicity into presence
Salade Nioise With Yogurt Vinaigrette Published August 9, 2012 Total Time 45 minutes Rating Comments Read comments Advertisement Ingredients FOR THE VINAIGRETTE 2 tablespoons good-quality red or white wine vinegar or sherry vinegar 1 tablespoon fresh lemon juice 1 garlic clove, small or large to taste, green shoot removed, pured with a garlic press or in a mortar and pestle Salt and freshly ground pepper to taste 1 teaspoon Dijon mustard cup extra virgin olive oil 5 tablespoons plain low-fat yogurt (you can omit this and use a total of cup extra virgin olive oil) FOR THE SALAD pound medium Yukon gold or fingerling potatoes, cut in -inch dice 1 5 -ounce can light (not albacore) tuna packed in water, drained 6 ounces green beans, trimmed, and cut in half if long 1 small red or green pepper, thinly sliced or diced 1 small cucumber (preferably Persian), cut in half lengthwise and then sliced in half-moons 2 hard-cooked eggs, preferably free range, peeled and cut in wedges 1 small head of Boston lettuce, 1 romaine heart, or 4 to 5 cups mixed baby salad greens, washed and dried 2 to 4 tablespoons chopped fresh herbs, like parsley, basil, tarragon, chives and marjoram 3 or 4 tomatoes, cut in wedges, or pint cherry tomatoes, cut in half OPTIONAL 6 to 12 anchovy fillets, rinsed and drained on paper towels 12 imported black olives Preparation Step 1 Using a fork or a small whisk, mix together the vinegar and lemon juice with the garlic, salt, pepper and Dijon mustard
Put into a large mixing bowl
Pair that with white dresses during your maternity photo shoot, and boom instant goddess vibes
(Basically, she was trending before there was #trending.) Tonight, exactly two decades after that dress debuted on the runway, she wore an (almost) exact replica to close this seasons show alongside @donatella_versace
